The Courier News from Blytheville, Arkansas · Page 8

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EIGHT BLYTHEVTLLE (ARK.) COURIER NEWS THOTSDAT, DECBMBER29,_W8I|_ YumoverShrimp,YcLms Is Quickie Main Dish By GAYNOR MADDOX NEA Food and Markets Editor Mrs. Jane Stolz, of Tucson, Ariz., wife of an Air Force navigator and mother of two small daughters, is a collector of quickie main-course dishes. Among her most prized recipes are these specialities which a friend brought back for us from Louisiana. New Orleans Yam Skillet (Makes » servings) One pound shrimp, cooked, shelled and deveined, 2-3 cup French dressing, y, cup butter or margarine, 4 medium-size Louisiana yams, cooked, peeled and •Heed lengthwise; 1 medium-size green pepper, sliced; salt and pepper. Combine shrimp and Trench dressing; let stand 2 hours. Melt butter or margarine. Add yams and cook until browned on all aides. Add shrimp-French dressing mixture and green pepper. Sprinkle with salt and pepper to taste. Cover and heat to serving temperature, about 20 minutes. Yams and sausage-Stuffed Peppers (4 servings) Three large green peppers, pound bulk sausage. 4 medium-size Louisiana yams, cooked, peeled and mashed; 'A cup minced onion '•'„ teaspoon thyme, Vi cup chicken bouillon, salt and pepper to taste 2 tablespoons fine, dry breac crumbs; 2 tablespoons grated processed Cheddar cheese. Cut green peppers in half through stem. Remove seeds and mem brance. Cook pepper halves in boil ing salted water 5 minutes. Drain and cool. Cook sausage meat over medium heat until well browned; drain Combine sausage, yams, onion thyme and chicken bouillon; mix well. Season to taste with salt am pepper. Fill pepper halves with yam mix ture. Combine bread crumbs and cheese; mix well. Sprinkle cheese crumbs over yam mixture. Place peppers in shallow bakinj pirn; add hot water to a depth 0 1/2 Inch. Bake in moderate oven (350 degrees F.) 45 minutes. Happy New Year's Eve Supper By CECILY BROWNSTONE Associated Press Food Editor HERE'S YOUR PLAIN AND FANCY New Year's Eve Supper Plain because it features substantial slices of good turkey and cranberry sauce, deviled eggs and potato salad. Fancy because it also has a Jellied Fruit Ring. Slices of light Iruit cake—from your holiday Cliche —and hot coffee will make a fine «nding. The turkey slices can come from a bird you have roafited the standard way. Or if you are fortunate enough to be able to buy turkey parti, or have them in your own freezer or locker, you can use the following Poached Turkey recipe. The jellied cranberry sauce for the center of the turkey platter mny be canned or made at home in a. pretty mold. For the deviled eggs and potato salad, use your own favorite recipes. The Jellied Fruit Ring will take a little doing. Here's how. Poached Turkey Ingredients: 6 pounds boneless turkey breast roll and thighs, 1 tablespoon salt, 1 teaspoon white pepper, 'A cup turkey broth extra cold turkey broth. Method: Arrange the turkey meat, skin-side up in a heavy pan with the pieces of dark rr.eat on the bottom. Sprinkle wlui salt and pepper. Adrt the 'i cup broth, or n little more if necessary, so it just covers the bottom of the pan. Cover tightly. Simmer (do not boil) until meat is just fork-tender—2 to V~ hours. Cool broth and turkey meat thin; do not peel. Dip apple slice, into lemon juice to keep from discoloring. Place about 8 slices on top of the firm gelatin in the mold. Pour more lemon gelatin over apples to barely cover them but not enough to make them float. Refrigerate again until linn. Chop remaininj apple slices very fine. Mix chopped apple with all but !i cup of the re malning lemon gelatin and pour int< mold. Return U> refrigerator unit firm. Drain cottage cheese and mt with remaining 16 cup lemon gela tin. Pour over firm gelatin in inolrl Refrigerate until firm. Make up llm gelatin according to package direc lions; cool but do not refrigerate Pour over firm cottage cheese layer Chill until firm. Serve garnishec with salad greens and, if desired with a favorite salad dressing. Mak about 10 servings. Deviled EBBS Here are hints that will be helpful in preparing the stuffed eggs. If you want to put the yolk mixture through a pastry tube, be sure to sieve rather than mash the eggs with a fork. Deviled ham or minced anchovies will add zest to the egg-yolk stuffing along with solt butter, lemon Cash McCatl Shrimp DishofNovelistHawley by GAYNOR MADDOX NBA Food and Markets Editor We had lunch the other day with Jameron Hawley, author of "Executive uite" and the new novel •Cash McCall." But we talked pinch of freshly grated nutm,-,;. nostly about food. He is a gourmet as well as a best-selling author. His special shrimp dish would be deal for the New Year's Eve supper. . Shrimp a la "Cash McCall" This is a shrimp dish served over » small omelette (as you might ;erve a newburgh over a slice of oast. It's not a shrimp sauce to garnish an omelette. Use the smallest shrimp you can find. For a pound of shrimp, use a quart of water with a few slices of onion, a clove of garlic, Vi bay eaf, a rib of celery with leaves, 2 teaspoons salt and a pinch of cayenne. Simmer 15 minutes. Add shrimp and '/a sliced lemon and simmer ;<gain for 15 minutes. Cool shrimp in the water, and then shell and devein them. Reserve enough shrimp to make 3 tablespoonfulls of minced shrimp. Divide the remainder into 3 small dishes. Marinate 1-3 of the shrimp in Marsala wine, 1-3 in :reshly pressed lemon juice, and the rest in curry powder mixed with olive oil. Marinate several hours, turning .recently. Drain and put into a' warming oven to warm. Do NOT recook. The sauce: Prepare shrimp butter, fend for several hours and spoons shrimp in 3 tablespoons butter, lend for several hours and then force through a fine sieve. To one cup of bechamel sauce add J /2 cup cream and cook to reduce to one cup. Just before serving add the shrimp .butter. Bechamel Sauce Heat 2 tablespoons butter in saucepan and add about a quarter medium-size onion, minced fine, i cup blespoon butter over a very low flame. Season with a sprig of fresh thyme or a pinch of thyme leaves, pinch of white pepper and Stir constantly to keep the ve:tl from browning. Cook about 5 minutes, add the veal and blend thoroughly. Cook very slowly for about an hour; avoid scorching. Strain through a very fine sieve. If nol to be used immediately, dot the surface with butter. Make a small omelette and, before folding, add sliced truffles or mushrooms lightly sauteed in butter. Place omelette on a heated platter, surround with <*rlmp, cover with the sauce and serve in a mad rush. Mincemeat Turnovers for Good Dessert Here's a not-too-sweet dessert. Ingredients: 1 cup sifted flour, ^ teaspoon salt, V t cup firmly packed ; brown sugar, '/ 2 cup shortening (soft), 2 to 3 tablespoon water, 11 Marinate several hours, turning cup uncoo ked quick rolled oats, 11 frequently. Drain and put_ taw^ cup mo j s t mincemeat. j Method: Sift flour and salt Into sj bowl; mix with sugar. Cut in short-] ening until particles are fine. Mix in water lightly until dry ingredi-:, ents are dampened. Mix in rolled i oats. Roll dough out thin on lightly floured board. Using a coffee-can lid as a cutter, cut into 5-inch circles. Place '2 ( tablespoons mincemeat on half of j each. Fold over; seal edges by j pressing together with tines of fork. Prick to allow escape of steam. Place on greased cookie sheet. Bake in moderate (375 degrees) oven 12 to 15 minutes. Serve, hot with orange sauce. Sauce may be made by heating one-half of a can (6 fluid ounces) of undiluted frozen orange concentrate. SOMETHING TO CHEER ABOUT— doughnuts, served with a hot drink. You don't have to wait until next Halloween for this treat. Teens Like Doughnuts With Good Hot Drink You Con Go 'Nutty' Over These Recipes for Filbert Candy By GAYNOR MADDOX NBA Food anil Markets Killtor Prom the Nortirvcst come these pleasant recipes using filbert mils. Fenuche Filberts Two cups toasted whole filberts, 1 cup brown sugar, few grains suit, \i cup water. Combine brown sugar, salt and water. Bring- to a boll. Boil for 2 minutes. Remove from henl, add filberts. Stir until syrup looks cloudy and is firm. Place on waxed paper or on a buttered platter and break the nuts apart. Filbert Fudee A batch of filbert fudge Is ready in just a few minutes, if you use a prepared chocolate fudge mix and stir into It 'i cup toasted filberts. Filbe-t Fondiint Roll One and one-half cups filberts, 1 pound '• powdered sugar, Y* cup melted butter or margarine, few grains salt, 1 teaspoon vanilla, 2 to 3 tablespoons cream or evapo- rated milk. , „._ Toast filberts and chop coi-asciy. Add sugar and salt gradually to n-elted butter. \dd vanilla and cream gradually and mix well. Stir In 1 cup filberts and shape into log Roll in remaining half iup filberts which may be more finely chopped, If desired. (Ms can be made in advance as the flavor Improves with ripening.) Nearly 90 per cent of all farm products go to initial markets by motor vehicle. NOURISHING AND DELICIOUS mit ice NOODLES , Do not brown onion. Stir in Hour and gradually add 1 pint milk heated to the boiling point. Stir until the mixture is smooth. In another saucepan, simmer 2 ounces chopped lean veal In 1 ta- Sir Winston Likes This Maple Ice Cream Dish By GAYNOR MADDOX NEA Fond and Markets Editor Sir Winston Churchill's tastes are just about as American as is vanilla ice cream. We found that out from Gloria Stuart Ellkins, onetime tennis star and lady jockey, who, with husband Cy, now runs Jamaica Inn on the Ocho Rios coast of Jamaica. Churchill turned ip at the Ell- kins' dining terrac. six nights in a row last time he visited that British West Indies island. "He was as easy to feed as a boy," Mrs Ellkins reports. "Clear consomme with lots of sherry; steak, roast beef or lobster; salad, and vanilla Ice cream—slathers of it—with whipped maple syrup for sauce." The idea for the. sauce comes from Gloria's wartime hotel duties in Canada, and is as easy as Churchill's menu; Just whip enough egg white into maple syrup until you get a foamy, fluffy sauce. A non-ClmrchlUian dish the Ell kins find American visitors asking about is a Jamaican one called "Stamp and Go." Down there it's usually a luncheon item. But for the American menu, it would make a fine change from codfish cakes for Sunday brunch or Friday supper. Stamps and Go (Serves 3-4) One-quarter pound salt cod, 2 tablespoons flour, 3 teaspoons baking powder, V 2 cur cold milk, 3 eggs, 1 onion, ground black pepper. Soak fish for 2 hours, then boil When soft, Hake or mince finely. Add finely minced onion and mix with other ingredients Form Into very thin, round fritters and fry in boiling fat. Drain on grease-proof paper and serve very hot with lime slices, fee, tea, milk. By GAY.VOR MADDOX NEA Food and Markets Editor During this holiday season, teenagers home from school on vacation like to meet their friends at informal get-togethers—which leads us to the subject of dough; nuts. Every young person welcomes doughnuts—either plain, sugared or frosted. And certainly they make things easy—nearly every food store now carries good ones. Pile them high on a platter. Serve lots of hot coffee—and let the crowd dunk to their heart's content. Cider, of course, is welcome at a doughnut party. So is hot chocolate. If you want a fancier way to use doughnuts, try this recipe. Staple Puff One tablespoon unflavpred gelatin, 1/4 cup cold water, 14 cup hot milk, 2 eggs, separated; 1 cup maple syrup, % teaspoon salt, '/ 4 cup chopped nuts, 'A teaspoon vanilla. Soak gelatin in cold water about 5 minutes. Add hot milk to slightly beaten egg yolks and cook over low heat until mixture thickens slightly, stirring constantly. Remove from heat and add softened gelatin. Stir until thoroughly dissolved. Add maple syrup, salt and vanilla. Cool. Beat egg whites until sitff and fold into cooked mixture. Add chopped nuts, ^our into mold. Chill. As mixture begins to congeal, pour into individual serv-j ing dishes over cut up doughnuts. 1 Serve with whipped cream. CLOSE CALLER The sun is approximately three million miles nearer the earth on Dec. 21. the winter solstice, than ot. June 21, the summer solstice. SmoothTexture Adds Flavor ToThisCustard Smooth texture and delicate flavor dlstingufsh this pumpkin custard dessert, Ingredients: 2 cups milk. 3 eggs, % cup cooked or canned mashed strained pumpkin, J /2 cup maple- flavored syrup, 2 tablespoons light brown sugar, ;:, teaspoon salt, </ 2 teaspoon cinnamon, V-i teaspoon nutmeg, 1 teaspoon vanilla. Method: Heat milk until tiny bubbles appear around edge oi pan. Beat eggs just enough to combine yolks and whites. Stir in pumpkin, maple-flavored syrup, brown sugar, salt, cinnamon, nutmeg, scalded milk and vanilla. Turn into 6 custard cups (6 ounces each). Place in baking pan (9 by 13 by 2 Inches); pour water that has just come to a boil into pan so it comes up to about the height of custard mixture. Bake in slow (325 degrees) oven 45 to 60 minutes, or until a silver knife inserted near center comes out clean. Custards may be served warm in cups or chilled and turned out. Note: There will be a thin custard surface on tops and sides of these desserts; the insides will have a uniform texture. RANKED DIFFERENTLY John Paul Jones never held a rank higher than captain in the United States Navy, but he was a •vice admiral in the Russian Navy. separately as rapidly possible. juice, prepared mustard, Worcester- sire sauce, salt, pepper and mayon- nni.se. A sprig of pnrsley or a tiny star cut from canned pimiento will look pretty perching in the center or each stuffed egg half. Cranberry Garnish If you use a can of jellied cranberry sauce for the center of your Cover turkey meat with cold broth i turkey platter, you can make it look and refrigerate promptly. | like a (at candle by standing it up- - - • — right, rippling the top with a knife or spoon and inserting a "wick" . Jellied Fruit Hinf Ingredients: 2 piickagcs lemon gelatin, 1 large red app.le, cup lemon juice, 1 carton U2 ounces) cottage cheese (small curd style), 1 package lime gelatin, salucl greens, salad dressing (if desired). Method: Make up lemo „ according to package directions cool but do not refrigerate. Pour heart. CAMEL'S RESERVOIR The camel's three-chambered , s ,.. ut .,..™. . stomach is remarkable because Make up lemon gelatin i the chamber known as the "paunch" lodges In its walls a large collection of "water cells" In which can be stored as much about •}; cup of the cool gelatin into a 2 to 2'2-quart mold. Refrigerate until firm. Quarter and slice very as one and one-half gallons of wider. . Mirror! Mirror! On the Wall! Who's the Funniest of Them All? / MEEKLE And that's no fairy tale, either! Morty's just one of those unusual folks who never does the. normal thing in the ordinary way—with Morty, everything turns out hilarious. That's Jill, his girl friend, who thinks he's just about the greatest man on the comic pages. You'H think so, too, when you read our hilarious new comic strip MORTY MEEKLE every day in this paper. Starting Jan. 9 in the Courier News HAMBURGERS For your protection, our Hamburger Patties are prepared and delivered frozen by a nationally known government inspected meat packing plant. A warm well-seasoned bun enhances the wholesome delitiousness of this pure hamburger. KREAM KASTLE Walnut & Division Phone 3-8051 DRIVE-IN YOU CAN'T STOP THE QUEEN MARf WITH A CLOTHESLINE .. <-, .-. *o, ^ con k»*f> a tornodo frw* hiding four htnil. K» yc* c« bvy inwrortc* — riw riffc* hM, in rtw right pmcmm. Wei b* NOBLE GILL AGENCY GLENCOE BLDG. 3-6868 WE RENT • HOSPITAL BEDS . . . BABY BEDS • ROLLAWAY BEDS • USED REFRIGERATORS • USED WASHERS WADE FURNITURE CO. Ill W. PtMMl-llM EBERDT'S GATEWAY GROCERY Ph.3-3161 2101 Rose St. Florence Nightingale — Pure Black Pepper:: 5 Cello. Bag Bl'evePeas-iblO 1 Steele's HOMINY Bagwell's in i v A JCLLT Blackberry Bango POPCORN Red POTATOES Smoked JOWLS "'""""* 6-ot. Jar 70 oz. Can lOc lOc •*. Fresh Ground BEEF - - - 3 ibs 89 Sliced BACON Washing Powder DREFT Lb*. Lge. Size $,|00 25* Paring Knife FREE with Washing Giant Nabisco SUGAR WAFERS Sea Side BUTTER BEANS Jack Sprat TOMATO JUICE Ronco SPAGHETTI No. 303 . . Con 46 ox. .Can or Macaroni Lb. m i\t • Shop in Temperature-Controlled Comfort 3 Plenty of Free Parking Room • Lower Prices • Self Service Try a Texaco Serrice Station First! We Can Supply You with the Finest TEXACO HEATING OIL "Let us power your farm and heat your home" We deliver anywhere in Mississippi County BOB LOGAN "YOUR TEXACO MAN" Blytheville Phone 3-3391 Joiner Phone 2421